vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Custard
From Original White House Cookbook, 1887
Serves 3
Serves three.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
180Calories
12 gProtein
3 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein12 g
Carbohydrates3 g
Fiber0 g
Sugars0.2 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol211 mg
Sodium403 mg
Potassium112 mg
Calcium200 mg
Iron1 mg
Magnesium13 mg
Phosphorus224 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A123 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline150 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 241. The excerpt below is the record exactly as published.
CHEESE CUSTARD. Foe three persons, two ounces of grated parmesan cheese ; the whites of three eggs beaten to a stiff froth, a little pepper, salt and cayenne, a little milk or cream
Cook this with the app: pantry check, scaling, and the assistant.